Seafood Chowder

• 300g Kingfisher Marinara Mix, defrosted & drained
• 300g Kingfisher Scallops or Kingfisher Shrimps, defrosted & drained
• 2 Cloves Garlic, finely chopped
• 1 Meduim Onion or 2 Shallots, finely chopped
• 2 Rashers of Rindless Bacon, finely sliced
• 2 Medium Potatoes, finely diced
• 2 Sticks Celery, finely diced
• 3 Cups Milk or Light Cream
• 2 Cups Fish or Vegetable Stock
• 1 Lemon, juice & zest
• 25g Butter
• Salt & Pepper
• 1Tbsp Parsley, chopped
• Extra Parsley for Garnishing

Melt the butter in a large saucepan then add onion or shallots, garlic & bacon and saute until the onion/shallots are clear.

Add the potatoes & celery and stir fry for about 2-3 minutes until the veges are glazed with the oil from bacon.

Add the fish stock & bring to the boil, simmer at medium heat until the veges are cooked.

Add the Kingfisher Marinara Mix & Scallops or Shrimps, lemon juice & zest, milk or cream and bring to the boil gently.

Add chopped parsley & season with salt & pepper.

Serve immediately with garlic or crusty bread.

Garnish with extra parsley.

Print Recipe